Droplet-Stabilized Oil-in-Water Emulsions Protect Unsaturated Lipids from Oxidation
| Autor: | Sewuese S. Okubanjo, Simon M. Loveday, Harjinder Singh, Aiqian Ye, Peter J. Wilde |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Palm Oil 01 natural sciences Hexanal Antioxidants Ferrous Lipid peroxidation chemistry.chemical_compound Drug Stability Lipid droplet Transition Temperature Particle Size Olive Oil Triglycerides chemistry.chemical_classification 010401 analytical chemistry Trimyristin Water General Chemistry Lipids eye diseases 0104 chemical sciences chemistry Chemical engineering Fatty Acids Unsaturated Melting point Emulsions lipids (amino acids peptides and proteins) Composition (visual arts) General Agricultural and Biological Sciences Oxidation-Reduction 010606 plant biology & botany Polyunsaturated fatty acid |
| Zdroj: | Journal of Agricultural and Food Chemistry. 67:2626-2636 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/acs.jafc.8b02871 |
| Popis: | Droplet-stabilized emulsions use fine protein-coated lipid droplets (the shell) to emulsify larger droplets of a second lipid (the core). This study investigated the oxidation resistance of polyunsaturated fatty acid (PUFA) oil within droplet-stabilized emulsions, using shell lipids with a range of melting points: olive oil (low melting), trimyristin (high-melting), and palmolein oil (intermediate melting point). Oxidation of PUFA oil was accelerated with a fluorescent lamp in the presence of ferrous iron (100 μM) for 9 days, and PUFA oxidation was monitored via conjugated dienes, lipid hydroperoxides, and hexanal levels. Oxidation was slower in droplet-stabilized emulsions than in conventional emulsions or control emulsions of the same composition as droplet-stabilized emulsions but different structure, and trimyristin gave the greatest oxidation resistance. Results suggest the structured interface of droplet-stabilized emulsions limits contact between pro-oxidants and oxidation-sensitive bioactives encapsulated within, and this antioxidative effect is greatly enhanced with solid surface lipids. |
| Databáze: | OpenAIRE |
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